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Venison massaman curry

Venison massaman curry — a community recipe on Potlikkr.

Ingredients

• 1.0 tsp Ground Cinnamon
• 2.0 tbsp Extra Virgin Olive Oil
• 1.0 tsp Palm Sugar

Method (preview)

1. 1

   To make the paste, place the coriander seeds, cloves, cinnamon and cumin seeds into a small frying pan and cook for 1-2 minutes or until the spices start to release their oils. In a spice grinder or pestle and mortar blend the toasted spices, shrimp paste and a tablespoon of cold water until smooth (you may need to add a little more water). Add the remaining ingredients, one at a time, blending well after each addition until the mixture forms a thick paste.

2. 2

   Place a large, flameproof casserole over a medium-high heat. If the solid coconut cream has risen to the top of the tin, use this, or else pour in 125ml/4fl oz coconut milk and cook, stirring constantly for 3-5 minutes, until it separates. (If it does not separate, add the optional olive oil). Add 60g/2¼oz of the curry paste and fry, stirring constantly, until fragrant, about 1-2 minutes.